Wheat Pastry Basic Recipe

For the wheat cookies, first mix only flour and Pure Lecithin P dry. Make sure that all lecithin lumps are dissolved. (If the pure lecithin is stored for a long time, it will attract water and may clump). Then add the remaining dry ingredients except for the yeast and mix.

Dissolve the yeast in the water and add it as well. Knead the dough for 2-3 minutes, preferably with a food processor or electric mixer.

Form the dough into a ball and rest in the covered baking bowl at 20-25 degrees for an extensive 20 minutes.

If you wish, after this first resting time, you can add up to 100 g of swollen cereal grains to the dough and knead them in.

Later, the dough is divided into 12 parts. Shape the dough into rolls on a clean, unfloured surface.

Place the Weckerl on the baking sheet covered with baking paper and cover again with a kitchen towel and let them rest for 30-40 minutes.

10 minutes before the end of the second resting time, cut the surface of the Weckerl. A rustic wheat pastry is obtained by dusting the surface with flour or brushing it with water and sprinkling oil seeds or kernels on top.

Preheat the oven on the highest setting. Pour hot to boiling water (200-300 ml) into the oven pan and put the baking tray into it.

If necessary, turn the heat down to 240-250 °C. After 25-30 minutes, remove the rolls.

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